Additives

Gelatin Finings - 1 lb

Gelatin Finings 1 lb Bag Use Gelatin Finings to clear beer and wine by removing proteins and other particles in suspension. Gelatin works by becoming positively charged when mixed with wat

Gelatin Finings 1 oz

Gelatin Finings - 1 oz Use Gelatin Finings to clear beer and wine by removing proteins and other particles in suspension. Gelatin works by becoming positively charged when mixed with water and...

Super Kleer KC Finings

Super-Kleer K.C. is a superior Euro-fining, is the new standard in wine and beer finings. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong...

Calcium Carbonate 1 lb

Calcium Carbonate 1 lb Calcium Carbonate is used to lower the acid level in wine and beer. High acid levels result in tart to sour taste. Calcium Carbonate neutralizes the acids and causes

Potassium Metabisulphite - 2 oz

Potassium Metabisulfite - 2 oz Potassium  Metabisulfite is used in winemaking to kill wild yeast in the must, for sanitation, and as antioxidant to help protect your wine during storage.

Citric Acid - 2 oz

Citric Acid - 2 oz package Citric acid is often added to wines to increase acidity, complement a specific flavor or prevent ferric hazes. It can be added to finished wines to increase acidit

Acid Blend - 2 oz

Acid Blend - 2 oz Acid blend ia a combination of three most common acids found in fruit: Citric, malic and tartaric. The blend general consist of 50% citric, 50% 

Pectic Enzyme - 1 oz

Pectic Enzyme - 1 oz Pectinase (pectic) is an enzyme that breaks down pectin found in plant cell walls. Pectic enzyme is used in wine making to reduce or eliminate pectic that is the cause

Wine Tannin - 1 oz

Wine Tannin - 1 oz Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use 1/4 teaspoon per gallon for white or rosé wine must: 1/3 teaspoo

Acid Blend - 1 lb

Acid Blend - 1 lb Acid Blend is a blend of food grade citric, malic and tartaric acid. It can be added directly to wine or wine must to raise the acidity level when necessary.

Potassium Sorbate - 1 oz

Potassium Sorbate - 1 oz Potassium Sorbate is use to stabilize finished wine and to prevent renewed fermentation when sweeting before bottling. Add 1/2 teaspoon per gallon at bottling time a

Wine Conditioner - 1 gallon

Vintner's Best Wine Conditioner - 1 gallon Used to sweeten wine: Add to wine after stabilizing and clearing. Sweeten to taste. Recommended dosage: 2 oz. per US gallon